Lead Pearl Sous Chef: Menu & Kitchen Ops

Red Hawk Casino; Casino; On-site; AUD 65,000 - 90,000; Full time

Job summary

Red Hawk Casino in NSW is seeking an experienced Restaurant Supervisor to lead kitchen operations, supervise cooks and staff, and ensure timely, high-quality food production for service and events.

You will collaborate on recipes, monitor sanitation, maintain recipe specs, and support the Restaurant Chef with ordering, training and guest satisfaction. A culinary background and HACCP/ServSafe knowledge are required.

Qualifications

• High school diploma or GED; culinary degree or apprenticeship preferred.
• Two or more years of restaurant and/or kitchen supervisory experience.
• Strong organizational and interpersonal skills.
• Appropriate licenses as required, ServSafe certification, or ability to obtain, and HACCP knowledge.

Responsibilities

• Prepares and cooks foods of all types for regular service and events.
• Supervise and coordinate activities of cooks and kitchen staff.
• Collaborate with venue Chef for recipes and menus considering seasonal ingredients and guest volume.
• Check quality of raw and cooked foods to ensure standards are met.
• Ensure sanitation practices and compliance with regulations.
• Instruct staff in food preparation, garnishing, and presentation.
• Develop and document recipe specs and production procedures.
• Monitor production schedules and staff requirements to ensure timely service.

Skills

Staff supervision

Culinary leadership

Sanitation standards

Organizational skills

Food safety knowledge

Customer service focus

Education

High school diploma or GED

Culinary degree or formal apprenticeship

Job description

Red Hawk Casino in NSW is seeking an experienced Restaurant Supervisor to lead kitchen operations, supervise cooks and staff, and ensure timely, high-quality food production for service and events.

You will collaborate on recipes, monitor sanitation, maintain recipe specs, and support the Restaurant Chef with ordering, training and guest satisfaction. A culinary background and HACCP/ServSafe knowledge are required.